絲状菌類のDiastase組成に關する研究 (第9報) : γ-Amylaseの確認

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γ-Amylase absolutely free from homologous enzymes has been prepared by the following process.Wheat bran culture of Asp. awamori sp. was first extacted with 0.5% saline solution. After the extract was treated at pH 7.5 for 15 minutes at 60℃. (ordinary and aciduric α-amylases were eliminated by this treatment), suitable amount of steamed rice suspended in 40% ethanol was mixed with it (most of γ-amylase was adsorbed on the steamed rice, but maltase remained perfectly unadsorbed). γ-Amylase was eluted from the adsorbate with saturated water solution of Ca-sulfate. Small amount of dextrinous impurity which disturbs the saccharifying reaction of γ-amylase was fractionally eliminated, using acetone and ethanol of varying concentrations. And finally, γ-amylase was precipitated with 75% ethanol. γ-Amylase decomposes soluble starch (potato) according to the reaction of almost zero order, and produces glucose and maltose (?) at a constant molecular ratio of 6 : 1 throughout the reaction. The limiting dextrin which remains after the decomposition proceeded as far as 74%, still shows blue iodine coloration. γ-Amylase can never decompose maltose at all.Judging from its mode of reaction, γ-amylase is considered undoubtedly to belong to β-amylase. However, its non-aciduric nature and its behavior towards adsorbent suggests us that it is rather closed with α-amylase.The name γ-amylase is an abbreviation derived from glucose-forming amylase, namely, the heading letter g is Hellenized to γ.
1952-02-15

絲状菌類のDiastase組成に關する研究 (第9報) : γ-Amylaseの確認

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